12 Days of Christmas :: 5 Golden Wreath Cookies

I couldn’t go past the fifth day of Christmas without making rings of some sort. Cookie wreaths seemed like the perfect option, but which recipe? I was tempted to make some piped shortbread, but after having made some Christmas shortbread already this year, it had to be something a bit different.

These Italian lemon biscuits were the perfect alternative.

The white glaze did hide much of the lovely golden colour of the biscuits, so I adorned them with a little golden holly to make up for it. I used sprinkles and fondant painted with gold food colouring. But for an easier option you can often find christmas themed sprinkles in the supermarket.

The dough holds its shape perfectly for forming a wreath cookie. The lemon glaze is not only delicious, but provided a refreshing change from some of the rich stuff we’ve had lately. They’re also really quick and simple to make, unlike what’s coming up for Day 6, so it made for a nice change in the kitchen as well.

The biscuit itself is delicious, short and crumbly. I halved the following recipe to get 5 cookies. Feel free to increase the recipe to make as many as you want. I’ve seen identical recipes to this one in a number of my cook books that use twice or even three times the amount of dough,

Golden Wreath Cookies


1 1/2 cups self-raising flour
60g butter, chilled and chopped
1 1/2 tbsp milk
1/3 cup caster sugar
1/2 teaspoon vanilla essence
1 egg, lightly beaten

Lemon glaze
1 cup icing sugar
1 tbsp lemon juice


  1. Preheat oven to 180­°C (160° fan-forced). Grease or line baking tray(s).
  2. Rub butter into flour using your fingertips until the mixture resembles fine breadcrumbs.
  3. Place milk and sugar in a small saucepan; stir over medium heat until sugar dissolves. Remove from heat; stir in vanilla.
  4. Gradually mix milk mixture and egg into the flour. Mix until well combined, then turn onto a lightly floured surface and knead until smooth.
  5. Roll tablespoonfuls of the dough into a thin sausage; twist two of them together to form a twisted rope. Join rope at the ends to make a closed circlem then place on baking tray.
  6. Bake for 15-20 minutes, until biscuits and golden.
  7. Transfer to a wire rack to partly cool; dip tops of biscuits until the lemon icing, then return to the rack to cool completely.

Lemon glaze
Combine icing sugar and lemon juice in a heatproof bowl to form a paste. Place bowl over a small pot of gently simmering water; stir until sugar melts and mixture is runny.

You’ll find the printable version of this recipe here.


2 thoughts on “12 Days of Christmas :: 5 Golden Wreath Cookies

  1. Pingback: Italian Lemon Wreath Cookie | celladoore

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